I promised some yummy apple cider donuts today, but I am still waiting on one of the key tools—a donut baking tray! But until then, I have another apple recipe to sooth your fall food cravings. So, we’re making bread today!
This recipe is considered a quick bread. That means you won’t be fussing with any yeast or kneading—score! This bread comes together in a pinch and is the perfect treat for the first teases of fall. Even though it is still over one hundred degrees in the desert, I can smell the new season in the air.
While the bread bakes up in the oven, it fills your home with the familiar scents of cinnamon and apple—an instant trigger to make some hot tea and cuddle up in a blanket. Never thought I would be so excited for Fall.
Three simple components: dry ingredients, wet ingredients and apples!
I decided to sub half of the all-purpose flour with oat flour to make this bread feel a little lighter. You can make oat flour by grinding up your own rolled oats from the pantry. Just throw about a cup of them in your food processor and give it a whir until powdery. You could also sub whole wheat pastry flour or just make it with double the all-purpose. It’s totally up to you!
Add your wet ingredients into your dry, stirring until just combined.
Fold in your apples!
Pour into a greased and floured bread pan.
Sprinkle liberally with a cinnamon sugar topping.
Adore and devour.
Apple Cinnamon Oat Bread
inspire by Brown Eyed Baker
makes one 8×4 inch loaf
3/4 cup all-purpose flour
3/4 cup oat flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon ground all spice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
3/4 cup sugar
2 cups apples, peeled and chopped
cinnamon sugar topping:
1 tablespoon brown sugar
1/2 tablespoon white sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees fahrenheit.
In a large bowl, combine flours, baking soda, cinnamon, all spice, ginger and salt. Set aside. In a medium size bowl or measuring cup, whisk together oil, eggs, vanilla extract and sugar. Slowly pour wet ingredients into the flour mixture until just combined. Do not over mix! Pour batter into a greased and floured 8×9 inch bread pan. Mix together the cinnamon sugar topping and sprinkle on top of batter. Bake for 45-50 minutes or until golden and a toothpick inserted comes out clean. Cool completely before running a knife around the loaf and removing from pan.